Claims
- 1. In a process for producing breaded vegetable shapes, the steps of:
- applying to the vegetable shapes a first batter at a temperature of about 40.degree.-50.degree.F. having a viscosity of about 375 centipoise,
- applying a first breading to the batter coated shapes, a major proportion of said first breading passing through a 50 mesh sieve but being retained on a 100 mesh sieve,
- applying a second batter at a temperature of about 40.degree.-50.degree.F. to the breaded shapes, said second batter having a viscosity of about 50 centipoise,
- applying a second breading to the second batter coated shapes, a major proportion of said second breading being retained on a 30 mesh sieve,
- immersing the second breaded shapes for about 5-15 seconds in an oil bath having a temperature slightly under 400.degree.F., and thereafter freezing the resultant product.
- 2. The method of claim 1 wherein the said vegetable shapes are selected from generally uniform, large sized onion rings.
Parent Case Info
This application is a continuation of our copending application Ser. No. 402,119, filed Oct. 1, 1973, now abandoned.
US Referenced Citations (2)
Continuations (1)
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Number |
Date |
Country |
Parent |
402119 |
Oct 1973 |
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